EQUIPMENT

METHOD

If you are making your own sugar decorations prepare them in advance, even days before.

On the day of making tartelettes in a mixing bowl combine all ingredients for the shortcrust base and knead until well combined.

Fill each tart tin with some dough, make sure to cover the edges properly.

Use leftover dough to make sure basket handles, baby animals or what ever you fancy… we have used silicone chocolate trays to make our chicks and bunnies.

Pierce couple of times, with wooden skewer, bottom of each pastry to prevent from bulging during baking.

Bake in the oven preheated to 200°C (392°F) for about 15 – 20 minutes or until the dough is golden brown.

When tartelette bases are ready pour condensed milk into double boiler, add also cocoa powder if using and heat over low fire constantly stirring until it will start bubbling and getting thicker.

Pour filling into the bases.

While still soft and sticky decorate with basket handles, eggs, flowers, butterflies, chicks and bunnies.

Use icing sugar mixed with few drops of hot water as a glue to stick butterflies to the basket handles.

Leave aside to set.

Once completely cooled down store in airtight container for a day or two.

Makes about 16 – 18 tartelettes.

NOTES

I used half of the coco powder with 1 tin of the milk and left the other half of the filling white.

To make butterflies out of the icing use the cutter or plunger and then place them on curved surface, we have used chocolate egg mould for this (picture above) but small bowl would work fine here as well.